Tex Mex Potato And Egg Skillet Recipes

OVERNIGHT TEX-MEX EGG BAKE

Steps:

• Spray 13X9 inch glass baking dish with cooking spray.
• In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
• Drain on paper towel.
• Spread frozen potatoes in baking dish.
• Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
• In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
• Pour over potato mixture.
• Sprinkle with remaining 1 1/2 cups cheese.
• Cover and refrigerate at least 8 hours, but no longer than 12 hours.
• Heat oven to 350.
• Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
• Let stand 10 minutes,.
• Cut into squares.
• Serve with Salsa.

OVERNIGHT TEX-MEX EGG BAKE

Steps:

• 1. 12 oz bulk spicy pork sausage 5 cups frozen southern-style hash brown potatoes (from 32-oz bag) 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 3 cups shredded Colby-Monterey Jack cheese (12 oz) 6 eggs 1 1/2 cups milk 1/4 teaspoon salt 1 cup Old El Paso Thick 'n Chunky salsa
• 2. Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel. 2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours. 3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)

Steps:

• Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
• Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
• The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
• Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
• Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.